(Almond Cookies)
Translated literally as “beans of the dead,” fave dei morti are typically prepared during the months of October and November to celebrate All Saints’ Day. While variations are found in regions throughout Italy, the cookies are especially popular in Trieste.
1 pound (about 4 cups) blanched slivered almonds
2-1/2 cups sugar, divided, plus extra as needed
1 egg
1 tablespoon rum
1 tablespoon unsweetened cocoa powder
1 tablespoon Maraschino liqueur
1 teaspoon rose water
Pinch powdered red food color
- Finely grind the almonds in a food processor. Transfer to a large bowl, along with 2-1/4 cups sugar and the egg. Mix until the dough forms a solid mass.
- Divide the dough equally among three medium bowls. Mix the rum and cocoa powder into the first batch of dough, the Maraschino liqueur into the second, and the rose water and a pinch of red food color into the third.
- Preheat oven to 300°F. Spread the remaining 1/4 cup sugar on a plate. Roll half-teaspoonfuls of dough into small balls, then roll in sugar to coat, adding extra sugar to the plate as needed. Place on baking sheets lined with parchment paper.
- Bake until the cookies are dry and crisp but not yet brown on the bottom, about 12 minutes.
Makes about 7 to 8 dozen of each flavor.